Quick Coconut Curry Soup with Dumplings

Here is my favorite coconut curry soup recipe, with tender dumplings, a creamy coconut broth, warming curry spices, and plenty of vegetables that make it a complete meal in one bowl.

This soup has become our go-to dinner on chilly evenings. My kids love the soft, pillowy dumplings, and I love how quickly it all comes together. Plus, there’s always enough for lunch the next day, which makes my life so much easier.

What Kind of Dumplings Should I Use?

You can use any frozen vegan dumplings you find at your local grocery store or Asian market for this recipe. Most stores carry vegetable-filled dumplings with wrappers made from wheat flour, and these work perfectly in soup since they cook up soft and tender. If you’re not strictly vegan, regular pork or chicken dumplings will also taste great in this coconut curry broth. Just make sure whatever dumplings you choose are the type meant to be boiled or steamed rather than pan-fried, as they’ll hold up better in the soup without falling apart.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Avocado oil: Any neutral cooking oil works here – try vegetable oil, grapeseed oil, or even coconut oil if you want to boost that coconut flavor.
• Cremini mushrooms: White button mushrooms are basically the same thing, just younger. Shiitake mushrooms would add a deeper, earthier taste if you’re feeling fancy.
• Red Thai curry paste: This is really the star of the show, so try not to skip it. But if you must, you could use yellow or green curry paste instead – just know the flavor will be different. Green is spicier, yellow is milder.
• Coconut milk: Full-fat coconut milk gives the best creamy texture, but light coconut milk works if you want something less rich. You can also use coconut cream for an extra thick soup.
• Vegan dumplings: Regular pork or chicken dumplings work great if you’re not keeping it vegan. You could also use wonton wrappers filled with whatever you like, or even skip the dumplings and add rice noodles instead.
• Chili oil: If you don’t have chili oil, drizzle some sesame oil and add a pinch of red pepper flakes for heat.
• Crispy garlic: Store-bought crispy garlic is convenient, but you can make your own by frying thinly sliced garlic in oil until golden. Crispy shallots work as a substitute too.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the curry paste directly without blooming it first – cook it with the aromatics for a minute or two to release its flavors and prevent a raw, bitter taste.

Another common error is boiling the coconut milk too aggressively, which can cause it to separate and look curdled, so keep the heat at a gentle simmer once you’ve added it to the pot.

When it comes to the dumplings, dropping them into rapidly boiling soup can cause them to break apart, so reduce the heat to medium-low and add them gently one at a time.

Finally, don’t skip tasting and adjusting the seasoning before serving – the balance between the salty soy sauce, sweet sugar, and spicy curry paste is what makes this soup work, so add a pinch more of whatever it needs.

What to Serve With Coconut Curry Soup?

This soup is pretty filling on its own thanks to the dumplings, but I love serving it with some steamed jasmine rice on the side if I’m extra hungry. A simple cucumber salad with rice vinegar and sesame oil makes a nice refreshing contrast to the rich, creamy coconut broth. If you want to add more veggies to your meal, some quick stir-fried bok choy or snap peas seasoned with a bit of soy sauce and ginger work really well. For a crunchier option, try some crispy spring rolls or vegetable tempura that you can dip right into the soup.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. Just know that the dumplings will soak up some of the broth and get softer over time, but honestly, I think that makes them even more comforting. If you want to keep the dumplings from getting too mushy, you can store them separately and add them when you reheat.

Freeze: I’d recommend freezing just the soup base without the dumplings for best results. It’ll keep for up to 3 months in a freezer-safe container. When you’re ready to eat, thaw it overnight in the fridge and then cook fresh dumplings right in the soup when you reheat it.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally until it’s heated through. If it seems too thick after storing, just add a splash of vegetable broth or coconut milk to loosen it up. Add your toppings fresh right before serving for the best flavor and texture.

 

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-850
• Protein: 14-20 g
• Fat: 35-45 g
• Carbohydrates: 80-100 g

Ingredients

For the soup base:

• 1 tsp soy sauce
• 1 bag frozen vegan dumplings (12 to 15 pieces)
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp avocado oil
• 3 cups vegetable broth
• 4 scallions
• 1 tbsp minced garlic
• 1 cup coconut milk (full-fat for best flavor)
• 1/2 cup chopped cremini mushrooms
• 1 cup diced onion
• 1 tbsp red Thai curry paste (I use Thai Kitchen brand)

For serving and garnish:

• 2 to 3 tsp chili oil
• 1 tbsp chopped cilantro (fresh)
• 1 tbsp sliced scallion greens
• 1 tbsp crunchy garlic

Step 1: Sauté Aromatics

• 1 tbsp avocado oil
• 1 cup diced onion
• 4 scallions (white parts, finely chopped)
• 1 tbsp minced garlic
• 1 tsp salt

Heat avocado oil in a heavy-bottom pot over medium-low heat.

Once hot, add the diced onion, the white parts of the scallions (finely chopped), and minced garlic.

Sprinkle in the salt.

Cook, stirring occasionally, until the onions soften and begin to caramelize.

I find that taking your time here adds a lovely sweetness to the base.

Step 2: Cook the Mushrooms

• 1/2 cup chopped cremini mushrooms

Add the chopped cremini mushrooms to the pot with the softened aromatics.

Sauté until the mushrooms are tender and any released moisture has mostly evaporated.

Step 3: Build the Broth Base

• 1 tbsp red Thai curry paste (I use Thai Kitchen brand)
• 1 tsp sugar
• 1 tsp soy sauce
• 3 cups vegetable broth

Stir in the red Thai curry paste, sugar, and soy sauce.

Sauté for about one minute to toast the paste and dissolve the seasonings.

Pour in the vegetable broth and bring the mixture to a simmer.

Step 4: Add Coconut Milk and Simmer

• 1 cup coconut milk (full-fat for best flavor)

Pour in the coconut milk and stir well until fully combined.

Bring the soup back up to a gentle simmer.

For a richer taste, I always use full-fat coconut milk.

Step 5: Cook the Dumplings

• 1 bag frozen vegan dumplings (12 to 15 pieces)

Add the bag of frozen vegan dumplings directly into the simmering soup.

Cook over medium-low heat for about 7 minutes, or until the dumplings have thawed and are heated through.

Step 6: Finish and Garnish

• 2 to 3 tsp chili oil
• 1 tbsp sliced scallion greens
• 1 tbsp chopped cilantro (fresh)
• 1 tbsp crunchy garlic

Ladle the hot soup and dumplings into bowls.

Garnish each serving with chili oil, sliced scallion greens, chopped fresh cilantro, and a sprinkle of crunchy garlic for extra flavor and texture.